Crock Pot Recipes Recipes

Crock Pot Mac And Cheese

Written by Emily Buys


Crock Pot Mac And Cheese
 

I know many of us enjoy a tasty and easy slow cooked meal, especially in the Summer! Mac and Cheese is loved by many kids and adults, so why not make it a Crock Pot meal? This Crock Pot Mac And Cheese, which came from A Whisk and A Prayer, turned out pretty well, and the kids asked for seconds, so I guess it does not HAVE to be Kraft Macaroni & Cheese!!

5.0 from 4 reviews
Crock Pot Mac And Cheese
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1½ cups milk
  • One 12 oz can evaporated milk - skim works fine (Evaporated milk keeps the recipe from curdling like many have said they struggle with)
  • ¼ cup unsalted butter, melted and cooled to room temp
  • 3 large eggs
  • ½ tsp salt
  • 3 cups (12 oz) shredded cheese (try to use an Italian blend or an Italian Fontina cheese)
  • ½ lb elbow macaroni or mini penne tubes, par cooked and drained (this means cook them for about five minutes until tender but not completely cooked)
  • Freshly ground black pepper to taste
  • ½ cup grated Parmesan cheese (fresh is best)
Instructions
  1. Spray slow-cooker with cooking spray or grease it with olive oil.
  2. Combine milk, evaporated milk, eggs, butter, and salt in slow-cooker and whisk until until smooth (or you can use an immersion blender to do the whisking for you).
  3. Add the shredded cheese and macaroni, sprinkle with black pepper (and whatever other spices you want to use). Stir gently with a spatula to coat evenly.
  4. Sprinkle the Parmesan cheese on top. Cover and cook on HIGH for 30 minutes.
  5. After 30 minutes, reduce the temperature to LOW and cook for 2 to 2½ hours, until the center is set, and the pasta is tender.
Notes
The macaroni and cheese may sit in the cooker on the KEEP WARM setting for 30 minutes before serving. If you'd like, you can saute some bread crumbs with olive oil and sprinkle on top.  

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Emily Buys

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